So I’ve been a little m.i.a. over the past two weeks thanks to finals… But now I’m done and can write posts again! Woohoo! Here is my recipe for almond cake or cupcakes. A word of warning…a little almond extract goes a long way, mmkay? Trust me 🙂
- 1 cup cake flour
- 1/2 cup almond meal*
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, cut into pieces
- 1 cup sugar
- 2 egg whites, slightly beaten
- 3/4 cup milk
- 1 tsp vanilla
- 1/2 tsp almond extract
*You can use finely ground almonds for this!
Firstly, in case you haven’t, you should check out my basic cake baking method and my list of cake baking tips! Every cake batter recipe I post follows that same method, and my cake baking tips are great tips to memorize for whenever you’re preparing a cake batter such as this.
- Preheat the oven to 350°F.
- If you’re working with real almonds instead of store-bought almond meal, go ahead and grind your almonds finely. To do this, run the almonds through the food processor until you get tiny crumbs. It’s okay if you still have some bigger crumbs in there.
- In a medium-sized bowl, sift together the flour, almond meal, baking powder, and salt.
- In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, beat in the egg whites.
- Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture… You get the picture. Do that until you’ve incorporated the dry mixture and the milk completely. Just don’t over-mix here.
- Finish by incorporating the vanilla and almond extract.
- If you’re making cupcakes, pour the batter into 12 greased or lined cupcake wells and bake for 16 to 22 minutes. If you’re baking a cake, pour the batter into a greased 9″ round cake pan and bake for 30 to 40 minutes. Rely on the toothpick test here for a perfect cooking time—a toothpick inserted into the middle should come out with some crumbs on it.